Crab Cakes with Spinach/Strawberry/Toasted Almond Salad
Fresh crabmeat is the feature of this seafood delicacy. It’s flavored with toasted fennel seeds and paprika and served with a light curry white sauce. Add a fresh spinach and seasonal strawberry salad with toasted sliced almonds and you’ve got holiday dining with explosive flavors.
If fresh spinach is not available you can use bagged spinach.
Grocery List: Crab Cakes with Spinach/Strawberry Salad
Crab Cakes July
Produce
garlic (if needed)
yellow onion
1 bunch fresh spinach or 1 large bag baby spinach
1 bunch curly parsley
1 cucumber
1 red bell pepper
celery
1 pint strawberries
1 lemon
3 oz. sliced almonds
Canned/Dried Foods
Quinoa
Unseasoned bread crumbs (if needed)
Low-sodium veggie broth (if needed)
balsamic vinegar (if needed)
Dijon mustard (if needed)
whole black pepper corns
whole fennel seeds
whole coriander seeds
whole fenugreek seeds
ground fennel seed (if needed)
ground paprika (if needed)
ground coriander (if needed)
yellow curry powder (if needed)
bay leaf (if needed)
Frozen Foods
Meat/Fish/Poultry
16 oz. fresh, cooked crab meat (Wait until 3rd or 4th to purchase this.)
Chilled Foods/Dairy
nonfat milk
eggs (if needed)
blue or Gorgonzola cheese (if needed)
Nutritional Value: Crab Cakes with Spinach/Strawberry Salad
Crab Cakes and Spinach Strawberry Quinoa Salad
Nutritional Analysis
Per Serving
Calories: 570
Protein: 40 g
Carbohydrates: 68 g
Total Fat: 16 g
(Saturated Fat:) 4.5 g
Dietary Fiber:10 g
Cholesterol: 105 mg
Sodium: 920 mg
% calories from fat: 25.5 %
Serving Size:
Six oz. crab cakes with ½ C. white sauce and 1-1/2 C. Spinach Strawberry Quinoa Salad.
